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Not Your Average Baked Pork Chops Casserole!
:D
One of my family's favourite pork chop dish is my Baked Pork Chop Casserole! This is an awesome dish which includes cheese, chopped spinach, beautifully braised chops and a creamy supreme white sauce.
Before you turn your nose upwards because of the spinach, you'd be surprised to learn that even the most discerning eaters will give it a try. My boys love this - hot or cold!
Ingredients:
6 boneless pork chops
Seasoned flour
1 (27 ounce) can spinach, chopped leaf (or family size, frozen chopped spinach, thawed
3 egg yoks
2 cups medium white sauce
grated american cheese (or be creative and try other cheeses - NO PROCESSED)
White Sauce:
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1/2 tsp course ground black pepper
2 cups milk
Southern Baked Pork Chops
INSTRUCTIONS:
Cover pork chops with seasoned flour and sear on both sides over med-high heat until well browned. Reduce heat. Cover the pan and cook about 30 minutes, turning chops frequently.
While pork chops are cooking, cook spinach in separate pan until hot. Next, lay hot spinach in a shallow, buttered baking dish; lay chops atop the spinach, side by side.
Beat yolks well, stir into white sauce, and pour over the chops. Sprinkle with grated cheese and place in 350° oven until cheese bubbles. Serve from baking dish.
Note - Shoulder chops are good for this however, our favourite is tenderloin. Experiment with the cheeses. A truly good smoked gouda, or a combination of extra sharps with a mild makes it flavourful!
WHITE SAUCE:
Melt butter in saucepay. Add flour, salt and petter. Still until well blended. Slowy add milk and cooking, stirring constantly, until sauce thickens. Add well-beaten egg yolks.
Now - what to serve with this dish? Because it already has spinach, we usually have a simple salad and a crusty roll. Keep it small. The casserole is filling!
One of my family's favourite pork chop dish is my Baked Pork Chop Casserole! This is an awesome dish which includes cheese, chopped spinach, beautifully braised chops and a creamy supreme white sauce.
Before you turn your nose upwards because of the spinach, you'd be surprised to learn that even the most discerning eaters will give it a try. My boys love this - hot or cold!
Ingredients:
6 boneless pork chops
Seasoned flour
1 (27 ounce) can spinach, chopped leaf (or family size, frozen chopped spinach, thawed
3 egg yoks
2 cups medium white sauce
grated american cheese (or be creative and try other cheeses - NO PROCESSED)
White Sauce:
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1/2 tsp course ground black pepper
2 cups milk
Southern Baked Pork Chops
INSTRUCTIONS:
Cover pork chops with seasoned flour and sear on both sides over med-high heat until well browned. Reduce heat. Cover the pan and cook about 30 minutes, turning chops frequently.
While pork chops are cooking, cook spinach in separate pan until hot. Next, lay hot spinach in a shallow, buttered baking dish; lay chops atop the spinach, side by side.
Beat yolks well, stir into white sauce, and pour over the chops. Sprinkle with grated cheese and place in 350° oven until cheese bubbles. Serve from baking dish.
Note - Shoulder chops are good for this however, our favourite is tenderloin. Experiment with the cheeses. A truly good smoked gouda, or a combination of extra sharps with a mild makes it flavourful!
WHITE SAUCE:
Melt butter in saucepay. Add flour, salt and petter. Still until well blended. Slowy add milk and cooking, stirring constantly, until sauce thickens. Add well-beaten egg yolks.
Now - what to serve with this dish? Because it already has spinach, we usually have a simple salad and a crusty roll. Keep it small. The casserole is filling!
Abuelos Seafood Enchiladas
8 ounces crab
1 cup cooked shrimp
2 cups colby and monterey jack cheese
2 (10 oz.) cans cream of chicken soup
1/2 cup milk
1 small onion, chopped
1 (10 oz.) can tomatoes and green chilies (I use Rotel)
8 (6-inch) flour tortillas
In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.Place mixture in tortilla and roll up, place seam down in greased 9x13 pan. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas. Sprinkle remaining cheese. Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes.
8 servings
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Pizza-Tasting Chicken Wings
Pizza-Tasting Chicken Wings
Comments: These wings, served along with pesto, reminds us of the smells of Italy.
Servings: 4
32 chicken wing pieces
1/2 teaspoon [2.5 mL] salt
1 teaspoon [5 mL] ground pepper
4 cloves garlic, finely chopped
1/4 cup [60 mL] extra-virgin olive oil
1 cup [250 mL] tomato sauce
8 ounces [227 g] Mozzarella cheese cubes
1 tablespoon [15 mL] dried oregano
1/2 cup [125 mL] pesto [to serve]
Preheat oven to 425°F [220°C].
Line a baking sheet with greaseproof paper.
Into a large bowl, mix together chicken wing pieces, salt, pepper, chopped garlic and extra-virgin olive oil.
Transfer apart onto prepared baking sheet.
Bake into preheated oven for 30 minutes.
Remove from oven.
Coat each chicken wing piece with a little tomato sauce.
Top with Mozzarella cheese cubes, then sprinkle with dried oregano.
Bake for approximately 6 minutes more, to melt the cheese.
Serve, along with pesto.
Comments: These wings, served along with pesto, reminds us of the smells of Italy.
Servings: 4
32 chicken wing pieces
1/2 teaspoon [2.5 mL] salt
1 teaspoon [5 mL] ground pepper
4 cloves garlic, finely chopped
1/4 cup [60 mL] extra-virgin olive oil
1 cup [250 mL] tomato sauce
8 ounces [227 g] Mozzarella cheese cubes
1 tablespoon [15 mL] dried oregano
1/2 cup [125 mL] pesto [to serve]
Preheat oven to 425°F [220°C].
Line a baking sheet with greaseproof paper.
Into a large bowl, mix together chicken wing pieces, salt, pepper, chopped garlic and extra-virgin olive oil.
Transfer apart onto prepared baking sheet.
Bake into preheated oven for 30 minutes.
Remove from oven.
Coat each chicken wing piece with a little tomato sauce.
Top with Mozzarella cheese cubes, then sprinkle with dried oregano.
Bake for approximately 6 minutes more, to melt the cheese.
Serve, along with pesto.
Chicken Tomato Chipotle Flat Bread Bites
Chicken Tomato Chipotle Flat Bread Bites
Comments: A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli, is a smoke-dried jalapeño pepper.
Servings: 8
1/2 cup [125 mL] fresh cilantro leaves
1 teaspoon [5 mL] vegetable oil
1/4 cup [60 mL] thinly sliced green onions, white and green parts separately
1 tablespoon [15 mL] roasted garlic herb
1 1/3 cups [330 mL] boned skinned shredded roasted chicken meat
1 cup [250 mL] roasted tomato chipotle pepper salsa
1 flat bread
3/4 teaspoon [190 mL] au gratin grated cheese blend
Preheat oven to 400°F [200°C].
Chop half of cilantro leaves.
Heat vegetable oil into a medium frypan.
Soften together chopped cilantro leaves, white parts of green onions and roasted garlic herb stirring for approximately 1 to 2 minutes, to soften the green onions.
Mix in shredded chicken meat and 3/4 cup [190 mL] of roasted tomato chipotle pepper salsa.
Cook over low heat for 1 to 2 minutes more.
Lay flat bread onto a baking sheet already lined.
Evenly coat flat bread with remaining roasted tomato chipotle pepper salsa.
Garnish all over with shredded chicken mixture.
Sprinkle all over with grated cheese blend.
Bake into preheated oven for 5 to 7 minutes, to melt and brown the cheese.
Remove from heat; garnish all over with reserve whole cilantro leaves.
Serve lukewarm, sliced into 8 strips.
Comments: A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli, is a smoke-dried jalapeño pepper.
Servings: 8
1/2 cup [125 mL] fresh cilantro leaves
1 teaspoon [5 mL] vegetable oil
1/4 cup [60 mL] thinly sliced green onions, white and green parts separately
1 tablespoon [15 mL] roasted garlic herb
1 1/3 cups [330 mL] boned skinned shredded roasted chicken meat
1 cup [250 mL] roasted tomato chipotle pepper salsa
1 flat bread
3/4 teaspoon [190 mL] au gratin grated cheese blend
Preheat oven to 400°F [200°C].
Chop half of cilantro leaves.
Heat vegetable oil into a medium frypan.
Soften together chopped cilantro leaves, white parts of green onions and roasted garlic herb stirring for approximately 1 to 2 minutes, to soften the green onions.
Mix in shredded chicken meat and 3/4 cup [190 mL] of roasted tomato chipotle pepper salsa.
Cook over low heat for 1 to 2 minutes more.
Lay flat bread onto a baking sheet already lined.
Evenly coat flat bread with remaining roasted tomato chipotle pepper salsa.
Garnish all over with shredded chicken mixture.
Sprinkle all over with grated cheese blend.
Bake into preheated oven for 5 to 7 minutes, to melt and brown the cheese.
Remove from heat; garnish all over with reserve whole cilantro leaves.
Serve lukewarm, sliced into 8 strips.
Sparkling Cranberry-Raspberry Punch
Sparkling Cranberry-Raspberry Punch
Comments: For an alcohol-free punch, pour in 64 ounces [2 L] ginger ale instead of sparkling wine.
Ingredients Preparation
1 [30-ounce / 1.89-L] bottle cranberry-raspberry cocktail
64 ounces [2-L] sparkling wine
Ice Cubes
Punch
Frozen raspberries
Frozen cranberries
Fresh mint leaves
Pour cranberry-raspberry cocktail and sparkling wine into a pitcher; keep refrigerated until read to serve.
To keep the punch cold, prepare ice cubes using punch and adding 1 frozen raspberry, 1 frozen cranberry and 1 mint leaf to each ice cube.
Freeze until frozen before adding to punch, just before serving.
Comments: For an alcohol-free punch, pour in 64 ounces [2 L] ginger ale instead of sparkling wine.
Ingredients Preparation
1 [30-ounce / 1.89-L] bottle cranberry-raspberry cocktail
64 ounces [2-L] sparkling wine
Ice Cubes
Punch
Frozen raspberries
Frozen cranberries
Fresh mint leaves
Pour cranberry-raspberry cocktail and sparkling wine into a pitcher; keep refrigerated until read to serve.
To keep the punch cold, prepare ice cubes using punch and adding 1 frozen raspberry, 1 frozen cranberry and 1 mint leaf to each ice cube.
Freeze until frozen before adding to punch, just before serving.
Oka Cheese Scalloped Potatoes
Oka Cheese Scalloped Potatoes
Comments: Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada; the cheese is named after the town.
It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.
Servings: 4
2 tablespoons [30 g] butter
2 cloves garlic, minced
2 pounds [900 g] rinsed, peeled, sliced potatoes
1/2 cup [125 mL] minced leek
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] pepper
1 cup [250 mL] milk
1/2 cup [125 mL] cream [15%]
10 1/2 ounces [300 g] Oka cheese, sliced
1/4 teaspoon [1 mL] nutmeg
Preheat oven to 400°F [200°C].
Butter a baking dish; sprinkle minced garlic all over the bottom.
Overlapping, cover the bottom of the dish with potato slices.
Sprinkle all over with minced garlic.
Salt an pepper using some of the salt and pepper.
Into a bowl, mix together milk and cream; pour 1/3rd of mixture all over potato slices.
Top with a few slices of Oka.
Repeat layers but after the third layer, sprinkle remaining milk-cream mixture with nutmeg.
Pour all over the layers; top with remaining Oka slices.
Bake into preheated oven for approximately 45 minutes, until golden brown.
Serve immediately.
Comments: Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada; the cheese is named after the town.
It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.
Servings: 4
2 tablespoons [30 g] butter
2 cloves garlic, minced
2 pounds [900 g] rinsed, peeled, sliced potatoes
1/2 cup [125 mL] minced leek
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] pepper
1 cup [250 mL] milk
1/2 cup [125 mL] cream [15%]
10 1/2 ounces [300 g] Oka cheese, sliced
1/4 teaspoon [1 mL] nutmeg
Preheat oven to 400°F [200°C].
Butter a baking dish; sprinkle minced garlic all over the bottom.
Overlapping, cover the bottom of the dish with potato slices.
Sprinkle all over with minced garlic.
Salt an pepper using some of the salt and pepper.
Into a bowl, mix together milk and cream; pour 1/3rd of mixture all over potato slices.
Top with a few slices of Oka.
Repeat layers but after the third layer, sprinkle remaining milk-cream mixture with nutmeg.
Pour all over the layers; top with remaining Oka slices.
Bake into preheated oven for approximately 45 minutes, until golden brown.
Serve immediately.
Three-Bean Salad
Three-Bean Salad
Comments: Serve these well-dressed beans on romaine or butter lettuce leaves.
Love white beans, chickpeas or black beans? Substitute 3 cups [750 mL] of any combination of beans for the kidney and edamame beans.
Servings: 6
8 3/4 ounces [250 g] string beans, cut into 1/2-inch [1.3-cm] pieces
2 tablespoons [30 mL] extra-virgin olive oil
2 tablespoons [30 mL] red wine vinegar
1/4 cup [60 mL] minced red onion
1 tablespoon [15 mL] Dijon mustard
1/4 teaspoon [1 mL] sugar
1/4 teaspoon [1 mL] salt
1 cup [250 mL] frozen edamame, thawed
1 [14-ounce / 398-mL] can unsalted kidney beans, drained and rinsed
Steam string bean pieces until tender, for approximately 5 minutes.
Rinse under cold running water; drain well.
Into a large bowl, whisk together olive oil, red wine vinegar, minced red onion, Dijon mustard, sugar and salt.
Mix in drained string beans, drained thawed edamame and drained kidney beans.
Comments: Serve these well-dressed beans on romaine or butter lettuce leaves.
Love white beans, chickpeas or black beans? Substitute 3 cups [750 mL] of any combination of beans for the kidney and edamame beans.
Servings: 6
8 3/4 ounces [250 g] string beans, cut into 1/2-inch [1.3-cm] pieces
2 tablespoons [30 mL] extra-virgin olive oil
2 tablespoons [30 mL] red wine vinegar
1/4 cup [60 mL] minced red onion
1 tablespoon [15 mL] Dijon mustard
1/4 teaspoon [1 mL] sugar
1/4 teaspoon [1 mL] salt
1 cup [250 mL] frozen edamame, thawed
1 [14-ounce / 398-mL] can unsalted kidney beans, drained and rinsed
Steam string bean pieces until tender, for approximately 5 minutes.
Rinse under cold running water; drain well.
Into a large bowl, whisk together olive oil, red wine vinegar, minced red onion, Dijon mustard, sugar and salt.
Mix in drained string beans, drained thawed edamame and drained kidney beans.
Breaded Spicy Cajun Chicken Wings
Breaded Spicy Cajun Chicken Wings
Comments: Really spicy delicious chicken wings.
Servings: 4
1/2 cup [70 g] all-purpose flour
3 tablespoons [45 mL] Cajun spices
1/2 teaspoon [2.5 mL] salt
2 large eggs
1 cup [250 mL] fine breadcrumbs
48 chicken wing pieces
Vegetable oil
Cream Cheese Sauce
8 ounces [227 g] cream cheese
8 ounces [1 cup] sour cream
1 tablespoon [15 mL] finely chopped fresh chives
1 tablespoon [15 mL] finely chopped fresh cilantro
For the cream cheese sauce, into the bowl of a food processor, mix together all sauce ingredients to get a smooth creamy mixture.
Evenly spoon into 4 small bowls.
Cover and refrigerate until ready to serve.
Preheat oven to 425°F [220°C].
Into a bowl, mix together flour, 2 tablespoons [30 mL] of Cajun spices and salt.
Beat eggs into a clean bowl.
Transfer breadcrumbs into a third bowl.
Dip chicken wing pieces into flour mixture until completely coated.
Dip coated chicken wing pieces into beaten eggs, then into breadcrumbs until well coated.
Heat some vegetable oil into a deep frypan.
Fry coated chicken wing pieces for 6 minutes, turning once.
Use a large slotted spoon to transfer chicken wing pieces onto a baking sheet.
Bake into preheated oven for 20 minutes.
Sprinkle done chicken wing pieces with remaining Cajun spices.
Serve immediately, along with cream cheese sauce.
Comments: Really spicy delicious chicken wings.
Servings: 4
1/2 cup [70 g] all-purpose flour
3 tablespoons [45 mL] Cajun spices
1/2 teaspoon [2.5 mL] salt
2 large eggs
1 cup [250 mL] fine breadcrumbs
48 chicken wing pieces
Vegetable oil
Cream Cheese Sauce
8 ounces [227 g] cream cheese
8 ounces [1 cup] sour cream
1 tablespoon [15 mL] finely chopped fresh chives
1 tablespoon [15 mL] finely chopped fresh cilantro
For the cream cheese sauce, into the bowl of a food processor, mix together all sauce ingredients to get a smooth creamy mixture.
Evenly spoon into 4 small bowls.
Cover and refrigerate until ready to serve.
Preheat oven to 425°F [220°C].
Into a bowl, mix together flour, 2 tablespoons [30 mL] of Cajun spices and salt.
Beat eggs into a clean bowl.
Transfer breadcrumbs into a third bowl.
Dip chicken wing pieces into flour mixture until completely coated.
Dip coated chicken wing pieces into beaten eggs, then into breadcrumbs until well coated.
Heat some vegetable oil into a deep frypan.
Fry coated chicken wing pieces for 6 minutes, turning once.
Use a large slotted spoon to transfer chicken wing pieces onto a baking sheet.
Bake into preheated oven for 20 minutes.
Sprinkle done chicken wing pieces with remaining Cajun spices.
Serve immediately, along with cream cheese sauce.
Furr's Cafeteria Pineapple Millionaire Pie
2 cups sifted powdered sugar
1/2 cup margarine or butter, softened
2 large eggs (see Note)
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 baked 9-inch pastry pie crusts
1 cup heavy cream
1/2 cup sifted powdered sugar
1 cup crushed pineapple, well drained
1/2 cup chopped pecans
Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crusts. Chill.
Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread mixture on top of filling and chill thoroughly.
If you concerned about using raw eggs, please use imitation eggs such as eggbeaters, or eggs that have been pasteurized, either work well. Pasteurized eggs are very safe for people who may have compromised immune systems.
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Taco Bell Taco Sauce
Taco Bell Taco Sauce
This is not the hot sauce that comes in a packet; it is the steaming hot red sauce that is served on their tostados and their Mexican pizza.
8 ounce Can Tomato Sauce
1/3 cup Water
1/4 teaspoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon dry minced onions
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
Place in sauce pan and stir well, simmer at a very low temperature for 15 - 20 minutes. Remove and cool. May be kept in refrigerator for several days.
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This is not the hot sauce that comes in a packet; it is the steaming hot red sauce that is served on their tostados and their Mexican pizza.
8 ounce Can Tomato Sauce
1/3 cup Water
1/4 teaspoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon dry minced onions
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
Place in sauce pan and stir well, simmer at a very low temperature for 15 - 20 minutes. Remove and cool. May be kept in refrigerator for several days.
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Groin strain (fit for 50)
Pumpkin Pie Fluff Dip
Yield: 5-6 Servings
This sweet dessert dip tastes like pumpkin pie cheesecake! Made with real pumpkin puree, marshmallow fluff, and cream cheese, this dip is so delicious!
1 8oz block of cream cheese, softened
1 7oz jar of marshmallow fluff (also known as marshmallow creme)
3 Tbsp pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
Beat cream cheese and marshmallow fluff together until well combined, about 1 minute.
Add in pumpkin puree, spices, and vanilla extract. Beat until well combined, about 1 minute, scraping down the sides of the bowl as necessary.
Graham crackers, vanilla wafers, or fruit all taste absolutely delicious with this dip! Use whichever you would like.
Twice Baked Sweet Potatoes
1 tablespoon olive oil
4 sweet potatoes
sea salt to taste
1/4 cup unsalted butter
1 (8 ounce) package cream cheese, softened
1/2 teaspoon salt
1 pinch cayenne pepper, or more to taste
ground black pepper to taste
1 cup mini marshmallows
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.
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Olive Garden Parmesan Butter Breadsticks
2 packages (1/4 oz each) active dry yeast
½ cup sugar, divided
2 cups warm water, divided
3 tablespoons canola oil
1 egg
1 teaspoon salt
4½-5 cups flour
½ cup butter, softened
2 tablespoons grated Parmesan cheese
½ teaspoon garlic powder
In a stand mixer bowl, dissolve yeast and 1 tablesppon sugar in a 1 cup warm water. Add the oil, egg, salt, 2 cups of flour and remaining sugar and water. Beat on medium speed with paddle attachment until smooth. Stir in remaining flour, enough to form a soft dough. Using the dough hook attachment, knead the bread on medium speed for 6-7 minutes. Place in a greased bowl, turning once to grease the top. Cover and let the dough rise in a warm place until doubled, which will take about 30-40 minutes. Punch the dough down. Turn it onto a floured surface and divide the dough into about 36 pieces. Shape each piece into a 6-8 inch rope. Place them onto greased baking sheets. Cover and let it rise until doubled, about 25 minutes. Bake at 400 degrees for 10-12 minutes, or until golden brown.
In a small bowl, combine the butter, Parmesan cheese and garlic powder. Brush on the warm breadsticks, or serve it along side the breadsticks.
Makes: 36 8-inch breadsticks
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111 Egg Recipes
111 Egg Recipes
Enjoy an amazing collection of Egg recipes.
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Enjoy an amazing collection of Egg recipes.
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Cub Foods Creamy Chicken and Spinach Lasagna
Cub Foods Creamy Chicken and Spinach Lasagna
Makes 4 servings
Prep Time: 20 minutes
Cook Time: 3 hours (LOW)
Ingredients:
1-¼ cups (5 ounces) shredded Swiss or mozzarella cheese, divided
1 cup ricotta cheese
1 teaspoon dried oregano
¼ teaspoon red pepper flakes, plus additional for garnish
1 container (10 ounces) refrigerated Alfredo pasta sauce
? cup water
4 uncooked no-boil lasagna noodles
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-½ cups cooked cubed BUTTERBALL® Turkey
¼ cup grated Parmesan cheese
Method Steps
1 Combine 1 cup Swiss cheese, ricotta cheese, oregano and ¼ teaspoon red pepper flakes in small bowl; set aside. Blend Alfredo sauce with water; set aside.
2 Coat inside of CROCK-POT® slow cooker with nonstick cooking spray. Break 2 lasagna noodles in half and place on bottom. Spread half of ricotta mixture over noodles. Top with half of spinach. Arrange half of turkey and half of Parmesan over spinach. Pour half of Alfredo mixture over top. Repeat layers, beginning with noodles and ending with Alfredo mixture. Cover; cook on LOW 3 hours.
3 Turn off heat. Sprinkle remaining ¼ cup Swiss cheese on top. Cover and let stand 5 minutes or until cheese is melted. To serve, cut into squares or wedges. Garnish with additional red pepper flakes.
Makes 4 servings
Prep Time: 20 minutes
Cook Time: 3 hours (LOW)
Ingredients:
1-¼ cups (5 ounces) shredded Swiss or mozzarella cheese, divided
1 cup ricotta cheese
1 teaspoon dried oregano
¼ teaspoon red pepper flakes, plus additional for garnish
1 container (10 ounces) refrigerated Alfredo pasta sauce
? cup water
4 uncooked no-boil lasagna noodles
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-½ cups cooked cubed BUTTERBALL® Turkey
¼ cup grated Parmesan cheese
Method Steps
1 Combine 1 cup Swiss cheese, ricotta cheese, oregano and ¼ teaspoon red pepper flakes in small bowl; set aside. Blend Alfredo sauce with water; set aside.
2 Coat inside of CROCK-POT® slow cooker with nonstick cooking spray. Break 2 lasagna noodles in half and place on bottom. Spread half of ricotta mixture over noodles. Top with half of spinach. Arrange half of turkey and half of Parmesan over spinach. Pour half of Alfredo mixture over top. Repeat layers, beginning with noodles and ending with Alfredo mixture. Cover; cook on LOW 3 hours.
3 Turn off heat. Sprinkle remaining ¼ cup Swiss cheese on top. Cover and let stand 5 minutes or until cheese is melted. To serve, cut into squares or wedges. Garnish with additional red pepper flakes.
Cub Foods Country Turkey and Veggie Soup with Cream
Cub Foods Country Turkey and Veggie Soup with Cream
Makes 8 (1-cup) servings
Ingredients
2 tablespoons butter, divided
8 ounces sliced mushrooms
½ cup chopped onion
½ cup thinly sliced celery
1 red bell pepper, chopped
1 carrot, thinly sliced
½ teaspoon dried thyme
4 cups reduced-sodium chicken or turkey broth
4 ounces uncooked egg noodles
2 cups chopped leftover cooked BUTTERBALL® turkey
1 cup half-and-half
½ cup frozen peas, thawed
¾ teaspoon salt
Method Steps
Slow Cooker Directions
1 Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 4 minutes or until onion is translucent. Transfer mixture to Crock-Pot® slow cooker.
2 Add celery, bell pepper, carrot and thyme to Crock-Pot® slow cooker; pour in broth. Cover; cook on HIGH 2-½ hours.
3 Add noodles and turkey. Cover; cook 20 minutes. Stir in half-and-half, peas, remaining 1 tablespoon butter and salt. Cook until noodles are tender and soup is heated through.
Makes 8 (1-cup) servings
Ingredients
2 tablespoons butter, divided
8 ounces sliced mushrooms
½ cup chopped onion
½ cup thinly sliced celery
1 red bell pepper, chopped
1 carrot, thinly sliced
½ teaspoon dried thyme
4 cups reduced-sodium chicken or turkey broth
4 ounces uncooked egg noodles
2 cups chopped leftover cooked BUTTERBALL® turkey
1 cup half-and-half
½ cup frozen peas, thawed
¾ teaspoon salt
Method Steps
Slow Cooker Directions
1 Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 4 minutes or until onion is translucent. Transfer mixture to Crock-Pot® slow cooker.
2 Add celery, bell pepper, carrot and thyme to Crock-Pot® slow cooker; pour in broth. Cover; cook on HIGH 2-½ hours.
3 Add noodles and turkey. Cover; cook 20 minutes. Stir in half-and-half, peas, remaining 1 tablespoon butter and salt. Cook until noodles are tender and soup is heated through.
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KFC Gravy
3 tablespoons butter or vegetable shortening
5 tablespoons all-purpose flour
1 chicken cube or 2 teaspoons chicken powder
1 beef cube or 2 teaspoons beef powder
2 1/4 cups water
Dilute the beef and chicken cubes in water.
Heat a saucepan and put-in the butter. Let the butter melt under low heat.
Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied. Be extra cautious.
Add the remaining flour and continue stirring.
Gradually add the chicken and beef broth (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.
Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
Serve hot with fried chicken or mashed potato.
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Boston Market Baked Beans
24 ounce Jar of great northern beans (rinsed and drained)
3 slices of boiled ham (finely chopped)
28 ounce can of Campbell’s pork and beans
½ cup open pit hickory-flavored barbecue sauce
1/4 cups dry chopped onions (reconstitute in ¼ cups of boiling water for about 5 minutes)
1 cup Hunt’s ketchup
Let the onions soften. While doing so, empty the jar of great northern beans and place it in a 4-quart baking pan or dish. Add the Campbell’s pork and beans to the baking dish with the northern beans. Stir in the barbecue sauce, onions, ham and ketchup. Bake in a preheat oven at 350 degrees Fahrenheit, uncovered, for about 30 to 35 minutes or until it becomes really hot. While baking, stir it two to three times. After you’re done baking, remove it from the oven and let it chill. Cover it and refrigerate to use it for a week. If you want to use it for about 4 month, you can freeze the baked beans.
Serves 6
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Duck Dynasty Cream Cheese Pie
1 1/2 cups crushed vanilla wafers
1 cup chopped pecans
1 stick melted butter (Duck Commander used 5 TBS)
1 package cream cheese
1 - 14 ounce can of sweetened condensed milk
1/3 cup lemon juice
1 - 21 ounce can of your favorite pie filling
Preheat the oven to 350 degrees.
CRUST LAYER:
Crush vanilla wafers to equal 2 cups.
Add the melted stick of butter.
Mix in 1 cup of chopped pecans.
Save about 8 tablespoons of the crust mixture to top the dessert.
Add the pie crust mixture in the bottom of a 9 inch pie pan OR 8 individual ramekins. (see my video)
Bake the crust 10 to 15 minutes and allow to completely cool.
CREAM CHEESE MIXTURE:
Mix together the lemon juice, condensed milk, and the cream cheese.
Once the crust has completely cooled, add the cream cheese mixture evenly on the pie or divide evenly on the 8 ramekins.
Place the layered crust with the cream cheese mixture in the refrigerator for 6 or more hours.
When you are ready to eat this dessert, add your favorite pie filling to the top.
Garnish with a little Cool Whip and about 1 Tablespoon of reserved crust to the ramekins.
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Warm Kale Asiago Dip
5 bacon slices, chopped
1 pound fresh kale, stemmed and finely chopped (about 1 bunch)
1/2 medium-size sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 (8-oz.) package 1/3-less-fat cream cheese, softened
1/2 cup mayonnaise
1 cup plus 2 Tbsp. (4 1/2 oz.) shredded Asiago cheese
1 cup plus 2 Tbsp. (4 1/2 oz.) shredded fontina or Swiss cheese
1 tablespoon red wine vinegar
1/4 to 1/2 tsp. dried crushed red pepper
1/4 teaspoon freshly ground black pepper
Assorted crackers and crudités
1. Preheat oven to 350°. Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven. Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
2. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
3. Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers and crudités.
Chili's Cajun Chicken Pasta
12 ounces penne
3 tablespoons unsalted butter
1 1/2 cups half-and-half
1/2 cup grated parmesan cheese
1 tablespoon all-purpose flour
1 lb boneless skinless chicken breast
1 1/2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper (optional)
2 teaspoons vegetable oil
2 firm-ripe roma tomatoes, cored and diced
salt and pepper
Bring a pot of salted water to a boil. Cook penne according to package directions.
Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken.
Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes.
Slice chicken.
In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
NOTE: You can skip step 2 and just use a jar of prepared Alfredo Sauce.
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Anoka's Swedish Crown Bakery Crème Brûlée Pie with Apricots and Cherries
Anoka's Swedish Crown Bakery Crème Brûlée Pie with Apricots and Cherries
Originally from Sweden, Eva Sabet is the creative force behind the bakery, bringing fresh ingredients and unique Scandinavian-inspired pastries to the Twin Cities (MINNEAPOLIS). All food at the Swedish Crown Bakery is made by hand, on-site, using natural and organic ingredients whenever possible. This pie is a great addition to your holiday menu.
Pie Crust Regular:
1 Cup flour
2.5 oz almond paste or almond flour
2.5 oz butter
1 egg
Pie Crust Gluten Free:
1 Cup Gluten Free flour
2.5 oz almond paste
2.5 oz butter
1 egg
1/2 tsp xanthan gum (omit if already in flour mixture)
Fruit:
1/4 cup dried apricots
1/4 cup dried cherries
1/4 cup sweet dessert wine
2 tsp sugar
Brulee:
1 3/4 cup heavy cream
1/2 cup milk
1/2 cup sugar (1/4 cup + 1/4 cup)
6 eggs
1 whole vanilla bean (or 1 1/2 tsp vanilla if you do not have the vanilla pod)
Garnish:
2 tbsp sugar
1 tsp cardamom
Directions:
1. Put all the ingredients for the crust into a food processor and mix on fast into a dough.
2. Roll dough into a pie form. Chill for 30 min and set the oven at 430F.
3. While dough is chilling, bring dessert wine and sugar to a rolling boil and pour over the chopped dried fruit. Let sit for 30 min.
4. Pierce the crust with a fork before baking and bake for 12 min, or until lightly colored. Take out the crust and lower the oven temp to 350F.
5. Strain the dried fruit and evenly distribute over the crust.
6. For the brulee, cut the vanilla bean in half and scrape out the pods into a small pot. Pour in cream, milk, and ¼ cup of sugar. If you do not have a vanilla pod, add vanilla to the cream.
7. Bring the cream mixture to a boil while stirring, then take the pot of the stove.
8. In a separate dish, whisk the eggs and remaining ¼ cup of sugar until white and fluffy.
9. Strain the hot cream mixture over the eggs while slightly whisking.
10. Pour the cream and egg mixture over the apricots and bake 1 hour, or until the custard has set. Let the pie cool.
For the garnish, mix the sugar and cardamom. Sprinkle on top of the brulee and torch until golden brown. If you do not have a torch, put the oven on grill or broil and carefully watch until the sugar caramelizes
Originally from Sweden, Eva Sabet is the creative force behind the bakery, bringing fresh ingredients and unique Scandinavian-inspired pastries to the Twin Cities (MINNEAPOLIS). All food at the Swedish Crown Bakery is made by hand, on-site, using natural and organic ingredients whenever possible. This pie is a great addition to your holiday menu.
Pie Crust Regular:
1 Cup flour
2.5 oz almond paste or almond flour
2.5 oz butter
1 egg
Pie Crust Gluten Free:
1 Cup Gluten Free flour
2.5 oz almond paste
2.5 oz butter
1 egg
1/2 tsp xanthan gum (omit if already in flour mixture)
Fruit:
1/4 cup dried apricots
1/4 cup dried cherries
1/4 cup sweet dessert wine
2 tsp sugar
Brulee:
1 3/4 cup heavy cream
1/2 cup milk
1/2 cup sugar (1/4 cup + 1/4 cup)
6 eggs
1 whole vanilla bean (or 1 1/2 tsp vanilla if you do not have the vanilla pod)
Garnish:
2 tbsp sugar
1 tsp cardamom
Directions:
1. Put all the ingredients for the crust into a food processor and mix on fast into a dough.
2. Roll dough into a pie form. Chill for 30 min and set the oven at 430F.
3. While dough is chilling, bring dessert wine and sugar to a rolling boil and pour over the chopped dried fruit. Let sit for 30 min.
4. Pierce the crust with a fork before baking and bake for 12 min, or until lightly colored. Take out the crust and lower the oven temp to 350F.
5. Strain the dried fruit and evenly distribute over the crust.
6. For the brulee, cut the vanilla bean in half and scrape out the pods into a small pot. Pour in cream, milk, and ¼ cup of sugar. If you do not have a vanilla pod, add vanilla to the cream.
7. Bring the cream mixture to a boil while stirring, then take the pot of the stove.
8. In a separate dish, whisk the eggs and remaining ¼ cup of sugar until white and fluffy.
9. Strain the hot cream mixture over the eggs while slightly whisking.
10. Pour the cream and egg mixture over the apricots and bake 1 hour, or until the custard has set. Let the pie cool.
For the garnish, mix the sugar and cardamom. Sprinkle on top of the brulee and torch until golden brown. If you do not have a torch, put the oven on grill or broil and carefully watch until the sugar caramelizes
Bake-A-Bear Bread
Bake-A-Bear Bread
This is a simple basic white bread recipe to use, as it eliminates eggs both in the dough and as a wash, which is convenient when working with younger children. Use your favorite bread dough recipe and follow instructions for shaping bears.
Makes about 10 servings, or about 4 medium sized bears.
What you need:
1 package (.25 ounce each) active dry yeast
1 ½ cups water, warm (about 110° Fahrenheit)
3 tablespoons sugar
½ cup milk, warm (about 110° Fahrenheit)
3 tablespoons butter, softened
2 teaspoons salt
5 cups bread flour (plus up to 1 additional cup for kneading)
1 teaspoon vegetable oil
3 tablespoons butter, melted
Optional: raisins or chocolate chips
How you do it:
In a large mixing bowl, gently whisk together yeast, water and sugar until dissolved.
Add milk, butter, salt and half of flour. Combine ingredients using a spatula or wooden spoon. Gradually add more flour until dough forms.
Turn the dough out onto a solid surface dusted with flour and knead for 6-8 minutes.
Oil a bowl and coat dough with oil. Cover with a clean dish towel or plastic wrap and place in a warm spot to rise for an hour.
Punch down risen dough and knead gently. Cut into four pieces to make four bears.
To shape into bears: split each piece of dough in half—make a large oval to form the bear's body. Split the other piece into two pieces—one for the head, and one for arms and legs. Take the piece for the head and divide it into 4 pieces--one large, and three small to form ears and nose. Take the piece for limbs and separate into 4 equal pieces, rolling them into logs.
Build bears directly on parchment paper or foil pan. Let rise for about 15 minutes.
Brush with melted butter.
Preheat oven and bake at 400° Fahrenheit for about 17-20 minutes or until golden brown.
Use chocolate chips or raisins as eyes and a nose. Slit openings after the bread has cooled slightly.
This is a simple basic white bread recipe to use, as it eliminates eggs both in the dough and as a wash, which is convenient when working with younger children. Use your favorite bread dough recipe and follow instructions for shaping bears.
Makes about 10 servings, or about 4 medium sized bears.
What you need:
1 package (.25 ounce each) active dry yeast
1 ½ cups water, warm (about 110° Fahrenheit)
3 tablespoons sugar
½ cup milk, warm (about 110° Fahrenheit)
3 tablespoons butter, softened
2 teaspoons salt
5 cups bread flour (plus up to 1 additional cup for kneading)
1 teaspoon vegetable oil
3 tablespoons butter, melted
Optional: raisins or chocolate chips
How you do it:
In a large mixing bowl, gently whisk together yeast, water and sugar until dissolved.
Add milk, butter, salt and half of flour. Combine ingredients using a spatula or wooden spoon. Gradually add more flour until dough forms.
Turn the dough out onto a solid surface dusted with flour and knead for 6-8 minutes.
Oil a bowl and coat dough with oil. Cover with a clean dish towel or plastic wrap and place in a warm spot to rise for an hour.
Punch down risen dough and knead gently. Cut into four pieces to make four bears.
To shape into bears: split each piece of dough in half—make a large oval to form the bear's body. Split the other piece into two pieces—one for the head, and one for arms and legs. Take the piece for the head and divide it into 4 pieces--one large, and three small to form ears and nose. Take the piece for limbs and separate into 4 equal pieces, rolling them into logs.
Build bears directly on parchment paper or foil pan. Let rise for about 15 minutes.
Brush with melted butter.
Preheat oven and bake at 400° Fahrenheit for about 17-20 minutes or until golden brown.
Use chocolate chips or raisins as eyes and a nose. Slit openings after the bread has cooled slightly.
Birchwood Cafe Pear Cranberry Chutney
There's a lot in the Birchwood name. Established in 1926 by the Bursch family, the cafe was originally a dairy. In the 1940's, Cy and Del Bursch converted the dairy into a neighborhood grocery. In 1995, Cy and Del handed the Birchwood Store over and once again the Birchwood was reborn, this time as the Birchwood Cafe. Keeping the traditions of freshness and community alive, the Birchwood is a friendly place to find good food and good people. Seventeen years (and counting!) later, the Birchwood is not just for neighbors anymore. Now a popular destination, people drive from miles around to feel right at home. Their menu has everything from breakfast through dinner and brunches as well as a fine catering service.
Birchwood Cafe Pear Cranberry Chutney
Makes about 4 pints
8 medium pears, peeled, cored, and diced
6 cups cranberries
1 cup red wine
Juice of 2 oranges, juiced orange halves reserved
1 cup apple cider
1 cup packed brown sugar
4 to 5 inches ginger, minced (1/4 cup)
4 cloves garlic, minced
1 tablespoon cinnamon
1 teaspoon cloves
Salt and finely ground black pepper
Put the pears, cranberries, wine, orange juice, orange halves, apple cider, brown sugar, ginger, and garlic into a large pot. Add the cinnamon, cloves, and a little salt and pepper. Set the pot over low heat, and bring the contents to a simmer. Cook, stirring occasionally, until the mixture is very thick, about 20 to 30 minutes. Taste and adjust the seasoning. Remove the orange halves, and ladle the chutney into sterilized jars. Cover and cool the jars before storing them in the refrigerator.
Birchwood Cafe Pear Cranberry Chutney
Makes about 4 pints
8 medium pears, peeled, cored, and diced
6 cups cranberries
1 cup red wine
Juice of 2 oranges, juiced orange halves reserved
1 cup apple cider
1 cup packed brown sugar
4 to 5 inches ginger, minced (1/4 cup)
4 cloves garlic, minced
1 tablespoon cinnamon
1 teaspoon cloves
Salt and finely ground black pepper
Put the pears, cranberries, wine, orange juice, orange halves, apple cider, brown sugar, ginger, and garlic into a large pot. Add the cinnamon, cloves, and a little salt and pepper. Set the pot over low heat, and bring the contents to a simmer. Cook, stirring occasionally, until the mixture is very thick, about 20 to 30 minutes. Taste and adjust the seasoning. Remove the orange halves, and ladle the chutney into sterilized jars. Cover and cool the jars before storing them in the refrigerator.
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Easy Sponge Cake
Easy Sponge Cake
Comments: For best results, all the ingredients should be at room temperature.
Ingredients Preparation
7/8 cup [200 g] butter
1 cup [200 g] sugar
4 medium eggs
1 1/2 cups [210 g] flour
1 1/2 teaspoons [7.5 mL] baking powder
Pinch of salt
1/2 teaspoon [2.5 mL] vanilla
Preheat oven to 300°C [150°F].
Well grease then flour a 15 x 9 x 1-inch [38 x 23 x 2.5-cm] cake pan.
Cream together butter and sugar at high speed of an electric beater, for approximately 3 minutes.
Beat in eggs, one at a time, until well blended.
Slowly sift together flour, baking powder and salt into mixture.
Beat at speed '2' for a short time.
Evenly spoon into prepared pan.
Bake onto middle rack of preheated oven for 60 to 80 minutes, until golden brown.
Comments: For best results, all the ingredients should be at room temperature.
Ingredients Preparation
7/8 cup [200 g] butter
1 cup [200 g] sugar
4 medium eggs
1 1/2 cups [210 g] flour
1 1/2 teaspoons [7.5 mL] baking powder
Pinch of salt
1/2 teaspoon [2.5 mL] vanilla
Preheat oven to 300°C [150°F].
Well grease then flour a 15 x 9 x 1-inch [38 x 23 x 2.5-cm] cake pan.
Cream together butter and sugar at high speed of an electric beater, for approximately 3 minutes.
Beat in eggs, one at a time, until well blended.
Slowly sift together flour, baking powder and salt into mixture.
Beat at speed '2' for a short time.
Evenly spoon into prepared pan.
Bake onto middle rack of preheated oven for 60 to 80 minutes, until golden brown.
Chicken Tomato Chipotle Flat Bread Bites
Chicken Tomato Chipotle Flat Bread Bites
Comments: A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli, is a smoke-dried jalapeño pepper.
Servings: 8
Ingredients Preparation
1/2 cup [125 mL] fresh cilantro leaves
1 teaspoon [5 mL] vegetable oil
1/4 cup [60 mL] thinly sliced green onions, white and green parts separately
1 tablespoon [15 mL] roasted garlic herb
1 1/3 cups [330 mL] boned skinned shredded roasted chicken meat
1 cup [250 mL] roasted tomato chipotle pepper salsa
1 flat bread
3/4 teaspoon [190 mL] au gratin grated cheese blend
Preheat oven to 400°F [200°C].
Chop half of cilantro leaves.
Heat vegetable oil into a medium frypan.
Soften together chopped cilantro leaves, white parts of green onions and roasted garlic herb stirring for approximately 1 to 2 minutes, to soften the green onions.
Mix in shredded chicken meat and 3/4 cup [190 mL] of roasted tomato chipotle pepper salsa.
Cook over low heat for 1 to 2 minutes more.
Lay flat bread onto a baking sheet already lined.
Evenly coat flat bread with remaining roasted tomato chipotle pepper salsa.
Garnish all over with shredded chicken mixture.
Sprinkle all over with grated cheese blend.
Bake into preheated oven for 5 to 7 minutes, to melt and brown the cheese.
Remove from heat; garnish all over with reserve whole cilantro leaves.
Serve lukewarm, sliced into 8 strips.
Comments: A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli, is a smoke-dried jalapeño pepper.
Servings: 8
Ingredients Preparation
1/2 cup [125 mL] fresh cilantro leaves
1 teaspoon [5 mL] vegetable oil
1/4 cup [60 mL] thinly sliced green onions, white and green parts separately
1 tablespoon [15 mL] roasted garlic herb
1 1/3 cups [330 mL] boned skinned shredded roasted chicken meat
1 cup [250 mL] roasted tomato chipotle pepper salsa
1 flat bread
3/4 teaspoon [190 mL] au gratin grated cheese blend
Preheat oven to 400°F [200°C].
Chop half of cilantro leaves.
Heat vegetable oil into a medium frypan.
Soften together chopped cilantro leaves, white parts of green onions and roasted garlic herb stirring for approximately 1 to 2 minutes, to soften the green onions.
Mix in shredded chicken meat and 3/4 cup [190 mL] of roasted tomato chipotle pepper salsa.
Cook over low heat for 1 to 2 minutes more.
Lay flat bread onto a baking sheet already lined.
Evenly coat flat bread with remaining roasted tomato chipotle pepper salsa.
Garnish all over with shredded chicken mixture.
Sprinkle all over with grated cheese blend.
Bake into preheated oven for 5 to 7 minutes, to melt and brown the cheese.
Remove from heat; garnish all over with reserve whole cilantro leaves.
Serve lukewarm, sliced into 8 strips.
Broccolini, Lemon Parmesan Cheese Sauce
Broccolini, Lemon Parmesan Cheese Sauce
Comments: Broccolini is also called baby broccoli or broccoletti; do not remove the tender, delicious stems.
Servings: 4
Ingredients Preparation
1 tablespoon [15 mL] extra-vrigin olive oil
3 cloves garlic, minced
17 1/2 ounces [500 g] chopped broccolini
1 tablespoon [15 mL] lemon juice
1 tablespoon [15 mL] mayonnaise
3 tablespoons [45 g] grated Parmesan cheese
Freshly ground black pepper, to taste
Water
Heat a large frpan over medium heat until hot enough for a drop of water to sizzle.
Pour in olive oil; stir-fy minced garlic until golden, for 1 minute.
Add chopped broccolini before puring in 1/4 cup [60 mL] water.
Turn the heat to high allow the water to steam the broccolini until tender and all the water has evaporated, for approximately 2 minutes.
Pour in up to 1/4 cup [60 mL] more water if the frypan is dry before the broccolini is tender.
Transfer into a serving bowl.
Into a small bowl, whisk together lemon juice, mayonnaise, grated Parmesan cheese and freshly ground black pepper.
Drizzle all over broccolini before serving.
Comments: Broccolini is also called baby broccoli or broccoletti; do not remove the tender, delicious stems.
Servings: 4
Ingredients Preparation
1 tablespoon [15 mL] extra-vrigin olive oil
3 cloves garlic, minced
17 1/2 ounces [500 g] chopped broccolini
1 tablespoon [15 mL] lemon juice
1 tablespoon [15 mL] mayonnaise
3 tablespoons [45 g] grated Parmesan cheese
Freshly ground black pepper, to taste
Water
Heat a large frpan over medium heat until hot enough for a drop of water to sizzle.
Pour in olive oil; stir-fy minced garlic until golden, for 1 minute.
Add chopped broccolini before puring in 1/4 cup [60 mL] water.
Turn the heat to high allow the water to steam the broccolini until tender and all the water has evaporated, for approximately 2 minutes.
Pour in up to 1/4 cup [60 mL] more water if the frypan is dry before the broccolini is tender.
Transfer into a serving bowl.
Into a small bowl, whisk together lemon juice, mayonnaise, grated Parmesan cheese and freshly ground black pepper.
Drizzle all over broccolini before serving.
Easy Creamy Mushroom Pork Chops
Easy Creamy Mushroom Pork Chops
Servings: 5
Ingredients Preparation
Vegetable oil
5 [3/4-inch / 2-cm thick each] pork chops
1 medium onion, chopped
1 1/2 cups [375 mL] cleaned fresh mushroom slices
1 clove garlic, finely chopped
1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
1/2 cup [125 mL] milk
Heat a little oil into a large frypan.
Brown pork chops on both sides.
Remove pork chops from frypan; set aside.
Drain excess melted fat from frypan.
Fry together chopped onion, mushroom slices and chopped garlic for 2 minutes.
Mix in cream of mushroom soup concentrate and milk.
Bring to a boil.
Add pork chops, then lower heat.
Cover and leave to simmer slowly for 20 to 25 minutes, until tender, turning pork chops once after 10 to 12 minutes.
Servings: 5
Ingredients Preparation
Vegetable oil
5 [3/4-inch / 2-cm thick each] pork chops
1 medium onion, chopped
1 1/2 cups [375 mL] cleaned fresh mushroom slices
1 clove garlic, finely chopped
1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
1/2 cup [125 mL] milk
Heat a little oil into a large frypan.
Brown pork chops on both sides.
Remove pork chops from frypan; set aside.
Drain excess melted fat from frypan.
Fry together chopped onion, mushroom slices and chopped garlic for 2 minutes.
Mix in cream of mushroom soup concentrate and milk.
Bring to a boil.
Add pork chops, then lower heat.
Cover and leave to simmer slowly for 20 to 25 minutes, until tender, turning pork chops once after 10 to 12 minutes.
French Canadian Caribou
French Canadian Caribou
For 1
1/2 ounce [15 mL] Brandy
1/2 ounce [15 mL] Alcool or Vodka
1 ounce [30 mL] Canadian Sherry
1 ounce [30 mL] Canadain Port
For 10
3 ounces [90 mL] Brandy
3 ounces [90 mL] Alcool or Vodka
12 1/2 ounces [375 mL] Canadian Sherry
12 1/2 ounces [375 mL] Canadain Port
For 1
Keep all the ingredients refrigerated.
Cool a Whisky sour glass on ice or in the refrigerator.
Pour all the ingredients into a glass.
For 10
Pour all the ingredients into a 4-cup [1-L] bottle.
Refrigerate.
Twenty minutes before serving, transfer mixture into the freezer.
Chill glasses with ice cubes.
Remove the ice cubes before filling the glasses.
For 1
1/2 ounce [15 mL] Brandy
1/2 ounce [15 mL] Alcool or Vodka
1 ounce [30 mL] Canadian Sherry
1 ounce [30 mL] Canadain Port
For 10
3 ounces [90 mL] Brandy
3 ounces [90 mL] Alcool or Vodka
12 1/2 ounces [375 mL] Canadian Sherry
12 1/2 ounces [375 mL] Canadain Port
For 1
Keep all the ingredients refrigerated.
Cool a Whisky sour glass on ice or in the refrigerator.
Pour all the ingredients into a glass.
For 10
Pour all the ingredients into a 4-cup [1-L] bottle.
Refrigerate.
Twenty minutes before serving, transfer mixture into the freezer.
Chill glasses with ice cubes.
Remove the ice cubes before filling the glasses.
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Blue ribbon winning Orange Marmalade Bread
Blue ribbon winning Orange Marmalade Bread
A citrusy yeast bread flavored with orange marmalade is a Blue Ribbon winner!
NOTE _ I left out the coconut.
Orange Marmalade Braid
1 packet active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
1 egg
3 1/2 – 4 cups Gold Medal All-Purpose or Better for Bread Flour*
1/3 cup orange marmalade
1/2 cup sliced almonds
1/3 cup coconut flakes
Confectioner's Icing:
3 cups powdered sugar
1/3 cup softened butter
1 1/2 teaspoon vanilla
2-4 tablespoons milk
Dissolve yeast in warm water (105-115 degrees F) in a large mixing bowl. Stir in warm milk, sugar, shortening, salt, egg, and two cups of the flour. Beat until smooth. Stir in 1 1/2 to 2 more cups of flour to make dough easy to handle.* Turn out on floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up, and let rise until double, about 1 1/2 hours. (At this point, you can refrigerate overnight if desired.) Punch dough down and divide dough in half. On floured surface, roll out one half into a 11x14-inch rectangle. Spread marmalade down center of dough. Sprinkle sliced almonds on top, followed by coconut flakes. To form braid, cut sides of rectangle on both sides into 1-inch strips. Fold down top of dough, then braid strips down the length of the dough. Fold in bottom and tuck in the ends. Repeat with other half of dough. Place on greased baking sheets. Let braids rise until double. Bake at 350 degrees F or until golden brown. Mix icing ingredients, adjusting milk as needed for desired consistency. Drizzle on baked bread and serve.
*For a whole wheat version, add 1 1/2 cups whole wheat flour as part of the second addition of flour.
A citrusy yeast bread flavored with orange marmalade is a Blue Ribbon winner!
NOTE _ I left out the coconut.
Orange Marmalade Braid
1 packet active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
1 egg
3 1/2 – 4 cups Gold Medal All-Purpose or Better for Bread Flour*
1/3 cup orange marmalade
1/2 cup sliced almonds
1/3 cup coconut flakes
Confectioner's Icing:
3 cups powdered sugar
1/3 cup softened butter
1 1/2 teaspoon vanilla
2-4 tablespoons milk
Dissolve yeast in warm water (105-115 degrees F) in a large mixing bowl. Stir in warm milk, sugar, shortening, salt, egg, and two cups of the flour. Beat until smooth. Stir in 1 1/2 to 2 more cups of flour to make dough easy to handle.* Turn out on floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up, and let rise until double, about 1 1/2 hours. (At this point, you can refrigerate overnight if desired.) Punch dough down and divide dough in half. On floured surface, roll out one half into a 11x14-inch rectangle. Spread marmalade down center of dough. Sprinkle sliced almonds on top, followed by coconut flakes. To form braid, cut sides of rectangle on both sides into 1-inch strips. Fold down top of dough, then braid strips down the length of the dough. Fold in bottom and tuck in the ends. Repeat with other half of dough. Place on greased baking sheets. Let braids rise until double. Bake at 350 degrees F or until golden brown. Mix icing ingredients, adjusting milk as needed for desired consistency. Drizzle on baked bread and serve.
*For a whole wheat version, add 1 1/2 cups whole wheat flour as part of the second addition of flour.
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Perfect Scrambled Eggs
Perfect Scrambled Eggs
Serves 4
It's important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.
8 large eggs plus 2 large yolks
1/4 cup half-and-half
Salt
1/4 teaspoon pepper
1 tablespoon unsalted butter, chilled
1. Adjust oven rack to middle position and heat oven to 200 degrees. Place 4 heatproof plates on rack.
2. Beat eggs and yolks, half-and-half, 1/4 teaspoon salt, and pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.
3. Melt butter in 10‑inch nonstick skillet over medium-high heat (butter should not brown), swirling pan to coat. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes. Reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.
Perfect Scrambled Eggs for Two
Use 4 large eggs plus 1 large yolk, 2 tablespoons half-and-half, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/2 tablespoon butter. Cook eggs in 8‑inch skillet for 45 to 75 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Perfect Scrambled Eggs for One
Use 2 large eggs plus 1 large yolk, 1 tablespoon half-and-half, pinch salt, pinch {omitted}pepper, and 1/4 tablespoon butter. Cook eggs in 8‑inch skillet for 30 to 60 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Smoked Salmon Scrambled Eggs with Chive Butter
Mash 3 tablespoons softened unsalted butter with 3 tablespoons minced fresh chives. Toast 4 (1‑inch-thick) slices rustic white bread, then spread with 2 tablespoons chive butter. Cook eggs as directed, first melting remaining chive butter in pan. Immediately spoon eggs on top of buttered toasts, top with 3 ounces smoked salmon, and serve. Garnish with extra chives if desired.
Serves 4
It's important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.
salt to taste. Serve immediately.
Serves 4
It's important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.
8 large eggs plus 2 large yolks
1/4 cup half-and-half
Salt
1/4 teaspoon pepper
1 tablespoon unsalted butter, chilled
1. Adjust oven rack to middle position and heat oven to 200 degrees. Place 4 heatproof plates on rack.
2. Beat eggs and yolks, half-and-half, 1/4 teaspoon salt, and pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.
3. Melt butter in 10‑inch nonstick skillet over medium-high heat (butter should not brown), swirling pan to coat. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes. Reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.
Perfect Scrambled Eggs for Two
Use 4 large eggs plus 1 large yolk, 2 tablespoons half-and-half, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/2 tablespoon butter. Cook eggs in 8‑inch skillet for 45 to 75 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Perfect Scrambled Eggs for One
Use 2 large eggs plus 1 large yolk, 1 tablespoon half-and-half, pinch salt, pinch {omitted}pepper, and 1/4 tablespoon butter. Cook eggs in 8‑inch skillet for 30 to 60 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Smoked Salmon Scrambled Eggs with Chive Butter
Mash 3 tablespoons softened unsalted butter with 3 tablespoons minced fresh chives. Toast 4 (1‑inch-thick) slices rustic white bread, then spread with 2 tablespoons chive butter. Cook eggs as directed, first melting remaining chive butter in pan. Immediately spoon eggs on top of buttered toasts, top with 3 ounces smoked salmon, and serve. Garnish with extra chives if desired.
Serves 4
It's important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.
salt to taste. Serve immediately.
Sour Cream
2 cups heavy cream
1/2 cup buttermilk
Pour into a qt. glass jar/container. Stir to mix thoroughly. Put the lid on and tighten then back it off just a bit.
Place in a warm spot not drafty area. On top of the stove if not using or in the oven are excellent places.
Leave for 24 hrs. then stir with a wooden spoon and if not thick enough let it sit 4 to 8 hrs.
(may take longer, depending on the place you have it) and check again. This needs to be the thick like the kind you buy.
Use within three weeks.
1/2 cup buttermilk
Pour into a qt. glass jar/container. Stir to mix thoroughly. Put the lid on and tighten then back it off just a bit.
Place in a warm spot not drafty area. On top of the stove if not using or in the oven are excellent places.
Leave for 24 hrs. then stir with a wooden spoon and if not thick enough let it sit 4 to 8 hrs.
(may take longer, depending on the place you have it) and check again. This needs to be the thick like the kind you buy.
Use within three weeks.
Best Vegetarian Chili
Best Vegetarian Chili
Serves 6 to 8
A mix of at least two types of beans, one creamy (such as cannellini or navy) and one earthy (such as pinto, black, or red kidney). For a spicier chili, use both jalapeños. Serve the chili with lime wedges, sour cream, diced avocado, chopped red onion, and shredded Monterey Jack or cheddar cheese, if desired.
1 pound (21/2 cups) dried beans, picked over and rinsed
Salt
2 dried ancho chiles
2 dried New Mexican chiles
1/2 ounce dried shiitake mushrooms, chopped coarse
4 teaspoons dried oregano
1/2 cup walnuts, toasted
1 (28‑ounce) can diced tomatoes, drained with juice reserved
3 tablespoons tomato paste
1–2 jalapeño chiles, stemmed and chopped coarse
3 tablespoons soy sauce
6 garlic cloves, minced
1/4 cup vegetable oil
2 pounds onions, chopped fine
1 tablespoon ground cumin 2/3 cup medium-grind bulgur
1/4 cup chopped fresh cilantro
1. Bring 4 quarts water, beans, and 3 tablespoons salt to boil in Dutch oven over high heat. Remove pot from heat, cover, and let stand for 1 hour. Drain beans and rinse well. Wipe out pot.
2. Adjust oven rack to middle position and heat oven to 300 degrees. Arrange anchos and New Mexican chiles on rimmed baking sheet and toast until fragrant and puffed, about 8 minutes. Transfer to plate and let cool, about 5 minutes. Stem and seed anchos and New Mexican chiles. Working in batches, grind mushrooms, oregano, and toasted chiles in spice grinder or with mortar and pestle until finely ground.
3. Process walnuts in food processor until finely ground, about 30 seconds. Transfer to bowl. Process drained tomatoes, tomato paste, jalapeño(s), soy sauce, and garlic in food processor until tomatoes are finely chopped, about 45 seconds, scraping down sides of bowl as needed.
4. Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onions and 11/4 teaspoons salt; cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes. Lower heat to medium and add cumin and ground chile mixture; cook, stirring constantly, until fragrant, about 1 minute. Add rinsed beans and 7 cups water and bring to boil. Cover pot, transfer to oven, and cook for 45 minutes.
5. Remove pot from oven. Stir in bulgur, ground walnuts, tomato mixture, and reserved tomato juice. Cover pot and return to oven. Cook until beans are fully tender, about 2 hours.
6. Remove pot from oven, stir chili well, and let stand, uncovered, for 20 minutes. Stir in cilantro and serve. (Chili can be refrigerated for up to 3 days.)
Serves 6 to 8
A mix of at least two types of beans, one creamy (such as cannellini or navy) and one earthy (such as pinto, black, or red kidney). For a spicier chili, use both jalapeños. Serve the chili with lime wedges, sour cream, diced avocado, chopped red onion, and shredded Monterey Jack or cheddar cheese, if desired.
1 pound (21/2 cups) dried beans, picked over and rinsed
Salt
2 dried ancho chiles
2 dried New Mexican chiles
1/2 ounce dried shiitake mushrooms, chopped coarse
4 teaspoons dried oregano
1/2 cup walnuts, toasted
1 (28‑ounce) can diced tomatoes, drained with juice reserved
3 tablespoons tomato paste
1–2 jalapeño chiles, stemmed and chopped coarse
3 tablespoons soy sauce
6 garlic cloves, minced
1/4 cup vegetable oil
2 pounds onions, chopped fine
1 tablespoon ground cumin 2/3 cup medium-grind bulgur
1/4 cup chopped fresh cilantro
1. Bring 4 quarts water, beans, and 3 tablespoons salt to boil in Dutch oven over high heat. Remove pot from heat, cover, and let stand for 1 hour. Drain beans and rinse well. Wipe out pot.
2. Adjust oven rack to middle position and heat oven to 300 degrees. Arrange anchos and New Mexican chiles on rimmed baking sheet and toast until fragrant and puffed, about 8 minutes. Transfer to plate and let cool, about 5 minutes. Stem and seed anchos and New Mexican chiles. Working in batches, grind mushrooms, oregano, and toasted chiles in spice grinder or with mortar and pestle until finely ground.
3. Process walnuts in food processor until finely ground, about 30 seconds. Transfer to bowl. Process drained tomatoes, tomato paste, jalapeño(s), soy sauce, and garlic in food processor until tomatoes are finely chopped, about 45 seconds, scraping down sides of bowl as needed.
4. Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onions and 11/4 teaspoons salt; cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes. Lower heat to medium and add cumin and ground chile mixture; cook, stirring constantly, until fragrant, about 1 minute. Add rinsed beans and 7 cups water and bring to boil. Cover pot, transfer to oven, and cook for 45 minutes.
5. Remove pot from oven. Stir in bulgur, ground walnuts, tomato mixture, and reserved tomato juice. Cover pot and return to oven. Cook until beans are fully tender, about 2 hours.
6. Remove pot from oven, stir chili well, and let stand, uncovered, for 20 minutes. Stir in cilantro and serve. (Chili can be refrigerated for up to 3 days.)
Charlies Café Exceptional Potato SaladCharlies Café Exceptional Potato Salad
Charlies Café Exceptional Potato Salad
Each year, the Charlie Awards honor the best the Twin Cities food scene has to offer -- from restaurants to beverage manufacturers and food trucks.
For mayonnaise:
1 pasteurized egg yolk
1 tsp. dry mustard
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. freshly squeezed lemon juice, divided
1 c. vegetable oil
For salad:
5 medium potatoes, freshly cooked, peeled and diced
1 tsp. salt
1/4 tsp. freshly ground white pepper
2 tbsp. or more chopped green onion
1 to 2 tbsp. finely chopped red bell pepper (optional)
3 hard-cooked eggs, peeled and diced (or more to taste)
Directions:
To prepare mayonnaise: In a blender, combine egg yolk, mustard, sugar, salt, cayenne pepper and 1 tablespoon lemon juice or vinegar. Blend at medium speed, adding oil in a thin stream until mixture thickens. Add remaining lemon juice. Makes 1-3/4 cups.
To prepare salad: Place diced potatoes in a large bowl and sprinkle with salt and pepper. Gently mix in green onion, red pepper and eggs. Stir in about 11/4 cups dressing, adding more if needed (Charlie's was a very creamy potato salad) and mix gently. Cover with plastic wrap and chill at least 2 hours before serving.
Each year, the Charlie Awards honor the best the Twin Cities food scene has to offer -- from restaurants to beverage manufacturers and food trucks.
For mayonnaise:
1 pasteurized egg yolk
1 tsp. dry mustard
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. freshly squeezed lemon juice, divided
1 c. vegetable oil
For salad:
5 medium potatoes, freshly cooked, peeled and diced
1 tsp. salt
1/4 tsp. freshly ground white pepper
2 tbsp. or more chopped green onion
1 to 2 tbsp. finely chopped red bell pepper (optional)
3 hard-cooked eggs, peeled and diced (or more to taste)
Directions:
To prepare mayonnaise: In a blender, combine egg yolk, mustard, sugar, salt, cayenne pepper and 1 tablespoon lemon juice or vinegar. Blend at medium speed, adding oil in a thin stream until mixture thickens. Add remaining lemon juice. Makes 1-3/4 cups.
To prepare salad: Place diced potatoes in a large bowl and sprinkle with salt and pepper. Gently mix in green onion, red pepper and eggs. Stir in about 11/4 cups dressing, adding more if needed (Charlie's was a very creamy potato salad) and mix gently. Cover with plastic wrap and chill at least 2 hours before serving.
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Chili's Boneless Buffalo Chicken Salad
Pico de Gallo
1 Medium Tomato
1/2 Medium Onion
1 Green Onion
1/2 Jalapeno or other pepper
1/2 a bunch of cilantro
juice of a lime (to taste)
Chicken
8 oz. Boneless Skinless Chicken Tenderloins (about 4)
1/2 C Panko Bread Crumbs
1/2 tsp. Mrs. Dash Table Blend
8 Tbsp. Texas Pete Buffalo Wing Sauce
Salad
4 C Spring Mix (or other prepared salad mix)
4 Tbsp. Kraft Free Ranch Dressing
4 Slices of Turkey Bacon, cooked and crumbled.
Preheat oven to 425 degrees
While oven is preheating, make the pico de gallo
1. Chop tomatoes and onions
2. Finely dice pepper, cilantro, and green onion.
3. Mix ingredients in bowl, add the lime juice and mix again.
When the oven reaches temperature, prepare and bake the chicken
1. Place panko and Mrs. Dash in a gallon-sized ziploc bag.
2. Add tenderloins, seal, and mix to coat.
3. Place tenderloins in baking dish and bake for 30 minutes.
4. Remove dish from oven and let sit for 5 minutes.
5. Chop tenderloins into bite-sized pieces.
5. In a separate gallon-sized ziploc bag, place hot sauce.
6. Place tenderloins into bag, seal, and shake to coat.
Assemble the Salad
1. Place greens on plate.
2. Sprinkle with turkey bacon
3. Top with pico de gallo
4. Place tenderloin pieces on salad
Serve with ranch dressing on the side.
Makes 2 salads
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Taco Bell Enchirito
Taco Bell Enchirito
A tortilla filled with refried beans, ground seasoned beef, and red sauce, topped with cheese and chopped onions.
Ground Beef filing
1 1/2 tablespoons masa harina
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon beef bouillon powder
1 1/3 pounds lean ground beef chuck
Taco Bell Red Sauce
8 ounce Can Tomato Sauce
1/3 cup Water
1/4 teaspoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon dry minced onions
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
Enchirito Ingredients
4 tortillas
1 cup refried beans
1 cup cheddar cheese
1/4 cup chopped white onions
olive slices (optional)
Instructions
Mix all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well.
Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.
Sauce Directions
Place in sauce pan and stir well, simmer at a very low temperature for 15 - 20 minutes. Remove and cool.
To assemble the enchirito spread 1/4 of the heated refried beans into the tortilla. Add ground beef to the tortilla. Roll the tortilla, and place seam side down in an ovenproof dish. Repeat with remaining tortillas. Cover with enchiritos with sauce, cheese, and chopped onions. Add slices of black olives if desired.
A tortilla filled with refried beans, ground seasoned beef, and red sauce, topped with cheese and chopped onions.
Ground Beef filing
1 1/2 tablespoons masa harina
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon beef bouillon powder
1 1/3 pounds lean ground beef chuck
Taco Bell Red Sauce
8 ounce Can Tomato Sauce
1/3 cup Water
1/4 teaspoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon dry minced onions
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
Enchirito Ingredients
4 tortillas
1 cup refried beans
1 cup cheddar cheese
1/4 cup chopped white onions
olive slices (optional)
Instructions
Mix all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well.
Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.
Sauce Directions
Place in sauce pan and stir well, simmer at a very low temperature for 15 - 20 minutes. Remove and cool.
To assemble the enchirito spread 1/4 of the heated refried beans into the tortilla. Add ground beef to the tortilla. Roll the tortilla, and place seam side down in an ovenproof dish. Repeat with remaining tortillas. Cover with enchiritos with sauce, cheese, and chopped onions. Add slices of black olives if desired.
Midtown Global Market Chili Cookoff Recipes
The chefs at Midtown Global Market will go head to head to see who makes the best chili -- and you can help choose the winner!
Manny's Tortas Chipotle Black Bean Tequila Chili
For Chipotle Sauce:
10 tomatoes
1 clove of garlic
¼ onion
Dash of salt
½ can of chipotle pepper
Other Ingredients:
2 tablespoons of olive oil
1 diced onion
1 diced green pepper
1 pound of skirt steak
3 (15oz.) cans of black beans un-drained
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 cup of tequila (optional)
Instructions:
1. Put the ingredients used in the chipotle sauce in a blender and blend until smooth.
2. Cut the skirt steak into small pieces.
3. Heat the oil on a large heavy pot over medium heat and cook the onions, garlic and green peppers until the onions are translucent. Add the steak until it is nice a brown.
4. Stir in the chipotle sauce, beans, tomatoes, oregano, basil and tequila.
5. Reduce heat to low simmer for about 3 hours.
6. Garnish with Mexican sour cream and chopped cilantro.
Fresco's Pasta Bar Mini Me Meatball Chilli
Italian Wild Rice Meatballs:
3 pounds of ground beef
1.5 cups cooked wild rice blend
1 cup finely chopped onion
2 minced garlic bulbs
3 tbsp. kosher salt
2 tbsp. pepper
1 tsp Crushed Red Pepper
2 tsp fennel seed
1 Cup chopped Parsley
1 ½ cups milk
4 eggs
Instructions:
1. Whisk eggs and milk together and then combine all ingredients and mix.
2. Form meatballs into the size of grapes and place on a sheet pan.
3. Bake at 350 degrees for 15-20 minutes. Meatballs are done when internal temperature reaches 155 degrees.
Red Sauce:
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
¼ cup fresh chopped garlic
¼ cup Italian seasoning
2 tbsp. fennel seed
1 tsp crushed red pepper
Olive Oil for sautéing
10 pound can of whole tomatoes
¼ cup sugar
Salt and pepper to taste
Instructions:
1. Sauté above ingredients through the crushed red pepper until carrots are soft.
2. Add tomatoes, sugar, salt and pepper.
3. Simmer 30 minutes then cool.
4. Run through the blender.
Mini Me Meatball Chilli Directions:
1. In a stock pot add red sauce, 2 cups of chili powder, 1 cup of paprika and 10 ounces of tomato paste.
2. Simmer until incorporated.
3. Add meatballs and 2 16 oz cans of cannellini beans.
4. Summer until hot while stirring often.
5. Top with shredded parmesan and chopped Italian parsley.
Manny's Tortas Chipotle Black Bean Tequila Chili
For Chipotle Sauce:
10 tomatoes
1 clove of garlic
¼ onion
Dash of salt
½ can of chipotle pepper
Other Ingredients:
2 tablespoons of olive oil
1 diced onion
1 diced green pepper
1 pound of skirt steak
3 (15oz.) cans of black beans un-drained
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 cup of tequila (optional)
Instructions:
1. Put the ingredients used in the chipotle sauce in a blender and blend until smooth.
2. Cut the skirt steak into small pieces.
3. Heat the oil on a large heavy pot over medium heat and cook the onions, garlic and green peppers until the onions are translucent. Add the steak until it is nice a brown.
4. Stir in the chipotle sauce, beans, tomatoes, oregano, basil and tequila.
5. Reduce heat to low simmer for about 3 hours.
6. Garnish with Mexican sour cream and chopped cilantro.
Fresco's Pasta Bar Mini Me Meatball Chilli
Italian Wild Rice Meatballs:
3 pounds of ground beef
1.5 cups cooked wild rice blend
1 cup finely chopped onion
2 minced garlic bulbs
3 tbsp. kosher salt
2 tbsp. pepper
1 tsp Crushed Red Pepper
2 tsp fennel seed
1 Cup chopped Parsley
1 ½ cups milk
4 eggs
Instructions:
1. Whisk eggs and milk together and then combine all ingredients and mix.
2. Form meatballs into the size of grapes and place on a sheet pan.
3. Bake at 350 degrees for 15-20 minutes. Meatballs are done when internal temperature reaches 155 degrees.
Red Sauce:
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
¼ cup fresh chopped garlic
¼ cup Italian seasoning
2 tbsp. fennel seed
1 tsp crushed red pepper
Olive Oil for sautéing
10 pound can of whole tomatoes
¼ cup sugar
Salt and pepper to taste
Instructions:
1. Sauté above ingredients through the crushed red pepper until carrots are soft.
2. Add tomatoes, sugar, salt and pepper.
3. Simmer 30 minutes then cool.
4. Run through the blender.
Mini Me Meatball Chilli Directions:
1. In a stock pot add red sauce, 2 cups of chili powder, 1 cup of paprika and 10 ounces of tomato paste.
2. Simmer until incorporated.
3. Add meatballs and 2 16 oz cans of cannellini beans.
4. Summer until hot while stirring often.
5. Top with shredded parmesan and chopped Italian parsley.
Moroccan Orange Cake
INGREDIENTS
4 eggs
1 1⁄2 cups sugar
1⁄2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup fresh orange juice
2 tablespoons orange zest, from 1- 2 oranges
1 teaspoon vanilla
DIRECTIONS
Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
Chocolate Cake with Boiling Water
Ingredients:
225 g [1 3/4 cups] plain flour
375 g [1 3/4 cups] granulated sugar
90 g [3/4 cup] cocoa powder
1 1/2 tsp bicarbonate of soda (baking soda)
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water
Method :
*For icing: use Chocolate Ganache or Chocolate Buttercream Icing (even plain buttercream is good)
Preheat oven to 180°C/fan 160°C/350°F.
Grease and flour two 9-inch round (or one 13 x 9-inch) baking pans.
Combine all ingredients except the boiling water in a bowl and beat until well combined.
Add the boiling water a little at a time while beating until the batter is smooth.
Divide the batter into the prepared pans and bake for 30-35 minutes (for 13×9 cake tin – 35-40 mins.) or until a skewer poked in the middle comes out clean.
Remove from the oven and cool completely while still in the pan.
*To assemble: Remove the cakes carefully from the tin and spread a little of the icing on top of one then put the other cake on top. Spread the rest of the icing on top and all around of the cake stack.
Why be Clark Kent when you can be Superman? (James)
motorhead drummer dies. (motorhead)
Chipotle Burrito Bowl
For the chicken:
4 boneless, skinless, chicken thighs
1 tbsp. vegetable oil
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. dried onions
1 tsp. ground cumin
½ tsp. dried oregano
½ tsp. black pepper
For the corn salsa:
1½ cups frozen corn, defrosted
½ red onion, diced
Juice of 1 lime
Salt and pepper to taste
For the guacamole:
See below
For the rice:
I made 1 cup of white rice
Place your chicken thighs in a gallon-sized Ziploc bag. Add the oil to the bag, seal it, and
toss and turn the chicken inside the bag until they're all well-coated in oil.
1.
Mix all the seasonings in a small bowl then pour them into the chicken bag. Seal it and
toss and turn the chicken inside the bag until all of the chicken is well-coated with the
seasoning mix. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.
2.
When ready, heat up your grill (I used my Cuisinart griddler) and grill each side of the
chicken for 5 to 6 minutes until chicken is cooked through and there are nice grill marks
on both sides. Remove chicken from grill and set aside before cutting.
3.
While the chicken cools, prepare the corn mixture by combining all the ingredients in a
medium sized bowl and tossing to mix well. Set aside.
4.
Make the guacamole with the instructions from the 5. above recipe link.
6. Transfer the cooled by warm chicken onto a cutting board and dice into cubes.
Assemble the burrito bowl by putting a bed of rice into the bottom of a bowl then adding
your toppings on. Enjoy!
7.
Notes:
I kept mine in the fridge for 24 hours. I wanted the maximum amount of marinating and
flavor. Mine turned out great, but I do not know if it will yield the same results if you only do
it for 4 hours or shorter than 24 hours. I also obviously omitted some of the usual Chipotle
burrito toppings. This is a very versatile dish to build on so you're more than welcome to
use cheese, beans, tomatoes/salsa, sour cream, etc. to build your own personalized burrito
bowl.
Guacamole
2 avocados
1 Serrano chili, de-seeded and diced
½ red onion, diced
1 medium tomato, diced
½ tsp. salt
Juice of 1 lime
In large bowl, mash up the avocados with a fork then add the Serrano chili, red onion,
tomato, salt, and lime juice. Mix the ingredients together until well-combined.
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Chili's Buffalo Chicken Fajitas
2 boneless skinless chicken breasts
1/2 red pepper, sliced
1/2 cup crumbled blue cheese
1/2 cup buffalo wing sauce
1/2 green pepper, sliced
tortillas
1/2 onion, sliced
Pour half the wing sauce into a plastic ziplock bag. Add chicken and marinate in refrigerator for and hour or two.
Cook the chicken breast on an indoor grill or in a grill pan on the stove.
Let the meat rest for 5 minutes.
In another pan saute the onions and peppers until soft.
Slice the chicken and put in a casserole dish. Add onions and peppers.
Pour in the rest of the wing sauce.
Sprinkle blue cheese on top.
Place under the broiler to melt the cheese.
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Bonefish Grill Macadamia Topped Dorado
1/3 cup creamy peanut butter
2 tablespoons coconut milk
1 teaspoon fish sauce
½ teaspoon chopped fresh chili pepper
1 teaspoon shredded fresh basil leaves
½ cup chopped Macadamia nuts
2 6-ounce portions mahi mahi
Salt and pepper
Pineapple Rum Sauce (see recipe below)
Combine the first six ingredients in a large bowl and blend well. Meanwhile, lightly rub gas or charcoal grill grates with an oiled cloth. Preheat the grill. Season the mahi mahi with salt and pepper and grill on one side for 5 minutes. Turn the fish over and top each portion with the reserved Macadamia nut topping. Continue grilling for 5 minutes, until the fish is cooked to taste. Serve with Pineapple Rum Sauce.
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Cauliflower Steaks
1 large head of cauliflower
1/2 cup pitted oil-packed black olives, finely chopped
3 sun-dried tomatoes, thinly sliced
3 1/2 tablespoons olive oil, divided, plus more
2 tablespoons chopped flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
3 garlic cloves
2 plum tomatoes, cored, quartered
Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.
Leftover Pancake Breakfast Sandwich
cooking spray
1 egg
1 slice ham
2 leftover buttermilk pancakes
1 slice Cheddar cheese
2 tablespoons maple syrup
Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.
P.F. Chang's Coconut Curry Vegetables
P.F. Chang's Coconut Curry Vegetables
Made with brown sugar, onion, red bell pepper, mushrooms, broccoli, carrots or whole sugar snap peas, coconut milk, soy sauce, curry powder
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas
Coconut-Curry Sauce
1/2 cup canned coconut milk
2 teaspoons soy sauce
1/2 teaspoon curry powder
1 1/2 packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water
Separately blanch the broccoli and carrots (or sugar snap peas)until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.
Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking.
Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.
Add the mushrooms and stir until hot, a few minutes more.
Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).
Add the sesame oil and toss to mix.
Made with brown sugar, onion, red bell pepper, mushrooms, broccoli, carrots or whole sugar snap peas, coconut milk, soy sauce, curry powder
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas
Coconut-Curry Sauce
1/2 cup canned coconut milk
2 teaspoons soy sauce
1/2 teaspoon curry powder
1 1/2 packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water
Separately blanch the broccoli and carrots (or sugar snap peas)until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.
Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking.
Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.
Add the mushrooms and stir until hot, a few minutes more.
Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).
Add the sesame oil and toss to mix.
Famous Dave's Ol' Southern Plantation Praline Sauce
Famous Dave's Ol' Southern Plantation Praline Sauce
2 cups unsalted butter, cubed
1 1/2 cup pecans, chopped
3 pounds light brown sugar
1 1/2 cup heavy cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoon vanilla extract
NOTE: It is very important to follow these directions very carefully. It is also absolutely essential to use a candy thermometer.
Heat one cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil and cook until the pecans begin to change color. BE CAREFUL - this mixture will foam over so use a large saucepan. Add the remaining one cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.
Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees F on a candy thermometer. Stir in the pecan mixture, Add sour cream and vanilla and mix well. Remove from heat.
2 cups unsalted butter, cubed
1 1/2 cup pecans, chopped
3 pounds light brown sugar
1 1/2 cup heavy cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoon vanilla extract
NOTE: It is very important to follow these directions very carefully. It is also absolutely essential to use a candy thermometer.
Heat one cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil and cook until the pecans begin to change color. BE CAREFUL - this mixture will foam over so use a large saucepan. Add the remaining one cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.
Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees F on a candy thermometer. Stir in the pecan mixture, Add sour cream and vanilla and mix well. Remove from heat.
Famous Amos Chocolate Chip Cookies
Famous Amos Chocolate Chip Cookies
You can now duplicate these famous cookies at home!
3/4 pound butter or margarine
3/4 cup shortening or corn oil
1 1/2 cup brown sugar, packed
2 cups sugar
2 eggs
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
4 cups flour
7 ounces flaked coconut
1 package (12 ounce size) semisweet chocolate chips
6 ounces pecans, broken
Combine as listed and shape into 2" balls 2" apart on ungreased cookie sheets.
Bake at 375 degrees F for 15 minutes.
Transfer at once from baking sheets to paper toweling to cool. These freeze well either before or after baked.
You can now duplicate these famous cookies at home!
3/4 pound butter or margarine
3/4 cup shortening or corn oil
1 1/2 cup brown sugar, packed
2 cups sugar
2 eggs
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
4 cups flour
7 ounces flaked coconut
1 package (12 ounce size) semisweet chocolate chips
6 ounces pecans, broken
Combine as listed and shape into 2" balls 2" apart on ungreased cookie sheets.
Bake at 375 degrees F for 15 minutes.
Transfer at once from baking sheets to paper toweling to cool. These freeze well either before or after baked.
Joe's Crab Shack Buttered Parsley Potatoes
Joe's Crab Shack Buttered Parsley Potatoes
Simply red potatoes, salt, fresh parsley, and of course, butter!
1 1/2 pound small red potatoes, cut into bite sized pieces
1/4 teaspoon salt
2 tablespoons fresh parsley (finely chopped)
4 tablespoons butter
In a medium sized saute pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender.
When tender drain water and place back into saute pan. Place freshly chopped parsley and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter.
When ready to serve season with salt and pepper.
Simply red potatoes, salt, fresh parsley, and of course, butter!
1 1/2 pound small red potatoes, cut into bite sized pieces
1/4 teaspoon salt
2 tablespoons fresh parsley (finely chopped)
4 tablespoons butter
In a medium sized saute pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender.
When tender drain water and place back into saute pan. Place freshly chopped parsley and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter.
When ready to serve season with salt and pepper.
Jason’s Deli Chicken Pot Pie
Jason’s Deli Chicken Pot Pie
A delicious pot pie using a flaky puff pastry crust.
4 tablespoons butter
1/2 cup chopped white onion
4 tablespoons flour
4 cups half and half
2 cups cooked chicken breast chopped
2 cups frozen vegetable medley
1 cup of potatoes diced
1 tablespoon chicken base
1 package frozen puff pastry
In a large saucepan saute together white onion and butter over medium heat. Saute onion until it becomes fragrant and translucent. Sprinkle 4 tablespoons of flour over the onions. Cook flour and onions together for about 1 minute. The mixture will become fragrant like pie dough. Slowly add about 1/4 of the half and half to the soup, stir continually. Add an additional 1/4 of the half and half and stir, the mixture will thicken. Add remaining 1/2 of half and half and stir until the soup base becomes smooth.
In a small pot at diced potatoes. Cover potatoes with just enough water to cover the potatoes. Cook the potatoes on medium-high until they become tender. Drain potatoes, and reserve for soup.
Add chopped chicken breast, frozen vegetables, potatoes, and chicken base. Stir until the soup is well blended. While the soup is heating through you can cook the puff pastry.
Cut the puff pastry into sizes that best fit for your bowl. I use 3-inch by 3-inch squares. Bake puff pastry until golden brown, this will take about 15 minutes.
A delicious pot pie using a flaky puff pastry crust.
4 tablespoons butter
1/2 cup chopped white onion
4 tablespoons flour
4 cups half and half
2 cups cooked chicken breast chopped
2 cups frozen vegetable medley
1 cup of potatoes diced
1 tablespoon chicken base
1 package frozen puff pastry
In a large saucepan saute together white onion and butter over medium heat. Saute onion until it becomes fragrant and translucent. Sprinkle 4 tablespoons of flour over the onions. Cook flour and onions together for about 1 minute. The mixture will become fragrant like pie dough. Slowly add about 1/4 of the half and half to the soup, stir continually. Add an additional 1/4 of the half and half and stir, the mixture will thicken. Add remaining 1/2 of half and half and stir until the soup base becomes smooth.
In a small pot at diced potatoes. Cover potatoes with just enough water to cover the potatoes. Cook the potatoes on medium-high until they become tender. Drain potatoes, and reserve for soup.
Add chopped chicken breast, frozen vegetables, potatoes, and chicken base. Stir until the soup is well blended. While the soup is heating through you can cook the puff pastry.
Cut the puff pastry into sizes that best fit for your bowl. I use 3-inch by 3-inch squares. Bake puff pastry until golden brown, this will take about 15 minutes.
Starbucks Caramel Macchiato
2 tablespoons vanilla syrup
1 shot of espresso
1 cup of milk (or dairy of choice), steamed
whipped cream for topping
caramel sauce for drizzling
Start by adding your caramel syrup to the bottom of a coffee mug. Drizzle your caramel sauce around the rim of the cup. Pour the hot espresso over the syrup and stir together. Add the milk and give another quick stir. Top with whipped cream (homemade whipped cream is my favorite!) and another quick drizzle of caramel sauce. And there you go! That’s all you need to make this coffee house caramel macchiato. The great thing about this recipe is once you buy the caramel sauce and vanilla syrup you can make dozens of this coffee at home.
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Pork Tenderloin With Cherry-Thyme Pan Sauce
1 teaspoon ground coriander
Kosher salt, freshly ground black pepper
2 pork tenderloins (about 2 pounds total)
2 tablespoons olive oil
1 large shallot, thinly sliced lengthwise (about 1 cup)
10 sprigs thyme
1 1/4 cups dry red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)
1 tablespoon cold unsalted butter
Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20–25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.
Epicurious
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Breakfast Sandwich Heaven
1/4 cup milk
1 egg, beaten
1 slice cooked bacon, crumbled
1 pinch dried chives
1 breakfast sausage patty
1 glazed donut, halved
1 slice American cheese
Stir milk, egg, crumbled bacon, and chives together in a 2-cup glass measuring cup.
Cook in microwave oven until the egg mixture is solid in the center, 90 seconds to 2 minutes.
Heat a small skillet over medium heat; cook sausage patty in hot skillet until hot in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Sandwich the cooked egg, sausage, and cheese between the donut halves.
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Applebee's Chicken Fajitas
1 (5 ounce) chicken breast, marinated in fajita seasoning
1/2 tomato
4 ounces onion
2 ounces peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos
Place marinated chicken on clean lightly oiled broiler. Cook chicken until it reaches minimum temperature of 165 degrees F.
Slice chicken into 32 to 40 pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14 seconds.
Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh jalapenos.
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Greetings from a Forums Noob
Heya All,
I'm very glad to be here have much to read and learn .
Have a great one everyone.
I'm very glad to be here have much to read and learn .
Have a great one everyone.
Cookie Cart's Mushroom Duxelle Stuffed Flank Steak, Celery Root-Farro Gratin, Caramel
Cookie Cart's Mushroom Duxelle Stuffed Flank Steak, Celery Root-Farro Gratin, Caramelized Brussels Sprouts, Leek-Peppercorn Demi Glaze
This recipe is from Cookie Cart Chefs' Dinner fundraiser.
The event benefits the Cookie Cart.
Cookie Cart provides teens 15 to 18 years old with work, life and leadership skills through a nonprofit bakery.
Mushroom Duxelle
2 tbls Olive Oil
2 tbls Butter
¼ cup Shallots, minced
2 tbls Garlic, minced
12oz Wild Mushrooms, cleaned, small diced
¼ cup White Wine
1 tbls Fresh Rosemary, fine chopped
1 tea Salt
½ tea Pepper
In a large sauté pan heat butter and oil. When hot, add the shallots and garlic and sauté for 3-4 minutes being careful not to brown. Add mushrooms and sauté for an additional 5 minutes, until all of the mushrooms are tender. Add rosemary, salt and pepper. Deglaze with white wine and let reduce in pan until almost dry. Remove from pan and let cool completely. Yields about 2 cups
Mushroom Duxelle Stuffed Flank Steak
2-3 lb Flank Steak, Whole, trimmed (butterfly if thicker piece)
2 cups Mushroom Duxelle
¼ cup Parmesan, grated
Salt and Pepper
2 tbls Olive Oil
Butcher's Twine
Lay Flank Steak flat on work surface and season with salt and pepper. Spread mushrooms over evenly. Sprinkle with parmesan cheese. Roll flank steak then tie roast with butcher's twine. Season the outside with salt and pepper. Preheat oven to 400 degrees. In a roasting pan heat oil and sear flank steak on all sides. Finish in oven for 20-40 minutes, depending on how thick the steak is. Cook to an internal temperature of 120 degrees. Remove from oven, loosely cover with foil and let rest for 10 min. before slicing.
Celery Root – Farro Gratin
3 cups Farro, cooked
2 cups Celery Root, peeled & shredded
1 Clove Garlic, minced
1 tea Thyme, fresh, chopped
1 tea Parsley, fresh chopped
1 cup Parmesan Cheese
1 Cup Heavy Cream
1 egg, beaten
Salt and Pepper
In a large bowl mix all ingredients together. Place in a butter lined small casserole dish. Cover and bake in a 350 degree oven for about 45 to an hour. Until celery root is fork tender. Take cover off halfway through cooking to achieve a nice golden brown top.
Caramelized Brussels Sprouts
2 tbls Olive Oil
4 cups Brussels Sprouts, halved, blanched
1 tbls Shallots, minced
1 clove Garlic, minced
2 tbls White Wine
Salt and Pepper
In a large sauté pan on medium heat add oil then Brussels Sprouts, cut side down, and cook until golden brown. Add shallots and cook for 1 minute. Add garlic and cook an additional minute. Deglaze pan with white wine. Season.
Peppercorn-Leek Demi Glaze
1 tbls Olive Oil
1 leek, cleaned, minced
1 tbls Shallot, minced
1 clove Garlic, minced
2 tbls Red Wine
2 cups Demi Glaze
1 Bay Leaf
1 Sprig of Thyme
2 tblsPeppercorns, toasted
Salt
In a small saucepan sauté the leek, shallot and garlic until translucent. Deglaze with red wine. Add Demi glace, bay leaf, thyme, peppercorns and salt. Bring to a simmer and simmer for 15 min., until the consistency of the sauce will coat the back of a spoon. Strain through fine mesh strainer and keep sauce warm until served.
These recipes will yield a dinner for 6 people.
This recipe is from Cookie Cart Chefs' Dinner fundraiser.
The event benefits the Cookie Cart.
Cookie Cart provides teens 15 to 18 years old with work, life and leadership skills through a nonprofit bakery.
Mushroom Duxelle
2 tbls Olive Oil
2 tbls Butter
¼ cup Shallots, minced
2 tbls Garlic, minced
12oz Wild Mushrooms, cleaned, small diced
¼ cup White Wine
1 tbls Fresh Rosemary, fine chopped
1 tea Salt
½ tea Pepper
In a large sauté pan heat butter and oil. When hot, add the shallots and garlic and sauté for 3-4 minutes being careful not to brown. Add mushrooms and sauté for an additional 5 minutes, until all of the mushrooms are tender. Add rosemary, salt and pepper. Deglaze with white wine and let reduce in pan until almost dry. Remove from pan and let cool completely. Yields about 2 cups
Mushroom Duxelle Stuffed Flank Steak
2-3 lb Flank Steak, Whole, trimmed (butterfly if thicker piece)
2 cups Mushroom Duxelle
¼ cup Parmesan, grated
Salt and Pepper
2 tbls Olive Oil
Butcher's Twine
Lay Flank Steak flat on work surface and season with salt and pepper. Spread mushrooms over evenly. Sprinkle with parmesan cheese. Roll flank steak then tie roast with butcher's twine. Season the outside with salt and pepper. Preheat oven to 400 degrees. In a roasting pan heat oil and sear flank steak on all sides. Finish in oven for 20-40 minutes, depending on how thick the steak is. Cook to an internal temperature of 120 degrees. Remove from oven, loosely cover with foil and let rest for 10 min. before slicing.
Celery Root – Farro Gratin
3 cups Farro, cooked
2 cups Celery Root, peeled & shredded
1 Clove Garlic, minced
1 tea Thyme, fresh, chopped
1 tea Parsley, fresh chopped
1 cup Parmesan Cheese
1 Cup Heavy Cream
1 egg, beaten
Salt and Pepper
In a large bowl mix all ingredients together. Place in a butter lined small casserole dish. Cover and bake in a 350 degree oven for about 45 to an hour. Until celery root is fork tender. Take cover off halfway through cooking to achieve a nice golden brown top.
Caramelized Brussels Sprouts
2 tbls Olive Oil
4 cups Brussels Sprouts, halved, blanched
1 tbls Shallots, minced
1 clove Garlic, minced
2 tbls White Wine
Salt and Pepper
In a large sauté pan on medium heat add oil then Brussels Sprouts, cut side down, and cook until golden brown. Add shallots and cook for 1 minute. Add garlic and cook an additional minute. Deglaze pan with white wine. Season.
Peppercorn-Leek Demi Glaze
1 tbls Olive Oil
1 leek, cleaned, minced
1 tbls Shallot, minced
1 clove Garlic, minced
2 tbls Red Wine
2 cups Demi Glaze
1 Bay Leaf
1 Sprig of Thyme
2 tblsPeppercorns, toasted
Salt
In a small saucepan sauté the leek, shallot and garlic until translucent. Deglaze with red wine. Add Demi glace, bay leaf, thyme, peppercorns and salt. Bring to a simmer and simmer for 15 min., until the consistency of the sauce will coat the back of a spoon. Strain through fine mesh strainer and keep sauce warm until served.
These recipes will yield a dinner for 6 people.
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